Pan-Seared Chicken with Crispy Sage and Prosciutto, Buttery Orzo, and Lemon Broccolini

Prepare the vegetables: Wash 1 bunch of broccolini and trim 1 inch off the woody ends. Mince 3 cloves of garlic and 1 large shallot. Zest the whole lemon, then cut it in half.

Prepare the chicken: Slice 1.5 lbs chicken breasts horizontally into 8 thin cutlets. Season both sides lightly with salt and pepper. Place 1 large fresh sage leaf on each cutlet, then wrap 1 thin slice of prosciutto around the middle of the chicken to secure the sage.

Dredge the chicken: Place 0.5 cup all-purpose flour in a shallow dish. Lightly press each chicken cutlet into the flour, coating both sides, and shake off any excess.

Cook the orzo: In a medium pot, bring 3 cups of chicken broth to a boil. Add 1.5 cups uncooked orzo. Reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is absorbed and pasta is tender.

Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets, prosciutto-side down. Sear for 4-5 minutes until the prosciutto is crispy and golden. Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove chicken to a warm plate and tent with foil.

Make the pan sauce: In the same skillet used for the chicken, add 1 tbsp butter and the minced shallots. Sauté for 2 minutes over medium heat. Pour in 0.5 cup chicken broth and the juice from half the lemon. Simmer for 3 minutes, scraping the bottom of the pan to release the browned bits. Stir in 1 tbsp butter until melted and the sauce is glossy.

Cook the broccolini: In a separate skillet, add 0.5 cup water and the trimmed broccolini. Cover and steam over medium-high heat for 4 minutes. Drain any remaining water. Add 1 tbsp olive oil and the minced garlic to the skillet. Sauté for 2 minutes until the broccolini is tender-crisp and the garlic is fragrant. Squeeze the remaining half lemon over the top.

Finish the orzo: Once the orzo is cooked, stir in 2 tbsp butter, 0.5 cup grated Parmesan cheese, and the lemon zest. Mix until creamy and well combined.

Assemble: Divide the buttery orzo among four plates. Top each with two chicken cutlets and drizzle the lemon-shallot pan sauce over the meat. Serve the lemon garlic broccolini on the side.